FBS 1-20

Which of the following is a fundamental principle of food and beverage service?

• Providing prompt, courteous, and professional service to guests.

• Serving food and drinks without considering guest preferences.

• Ignoring complaints since they are part of the business.

• Rushing guests to finish their meals to accommodate more customers.

What is the most important aspect of food and beverage service?

• Providing excellent customer service and ensuring guest satisfaction.

• Serving food quickly without interacting with guests.

• Prioritizing staff convenience over guest experience.

• Offering the most expensive items first to increase sales.

How should a server handle guest complaints about food or service?

• Argue with the guest and defend the restaurant’s policies.

• Ignore the complaint and continue serving other guests.

• Listen attentively, apologize sincerely, and offer a solution.

• Inform the guest that complaints should be directed to management.

Which of the following is not a standard practice in food and beverage service?

• Using a tray to serve multiple beverages safely.

• Clearing plates and utensils once all guests have finished eating.

• Serving drinks by holding the rim of the glass.

• Offering menu recommendations based on guest preferences.

What is the correct way to handle cutlery when setting a table?

• Hold utensils by the handles and avoid touching the eating surfaces.

• Grab forks and spoons by the prongs or bowls for easy handling.

• Place utensils randomly without following any guidelines.

• Let guests place their own utensils after handing them out.

Which of the following is a key responsibility of a food and beverage service professional?

• Serving guests based on personal preference rather than fairness.

• Only serving food and drinks without engaging with guests.

• Prioritizing speed over service quality.

• Providing excellent customer service while maintaining hygiene and safety standards.

What is the best way to handle a situation where a guest spills their drink?

• Ignore the spill and let the guest handle it themselves.

• Calmly approach the table, assist in cleaning up, and offer to replace the drink if necessary.

• Inform the guest that spills are their responsibility.

• Get frustrated and make the guest feel embarrassed.

What is the most appropriate way to welcome and greet a guest upon arrival at a hotel or restaurant?

• Ignore the guest until they ask for assistance.

• Greet the guest with a warm smile, make eye contact, and say, "Welcome! How may I assist you today?"

• Wait for the guest to approach you and then respond with a short, uninterested "Hi."

• Greet the guest casually without standing up or acknowledging their presence properly.

Which of the following is NOT a good way to greet a guest professionally?

• "Good morning! Welcome to [Hotel/Restaurant Name]. How can I assist you today?"

• "Hey, what do you want?"

• "Welcome! Please let me know if you need any assistance."

• Smiling and nodding but saying nothing.

If a guest arrives and you are busy assisting another customer, what should you do?

• Ignore the arriving guest until you finish with the first guest.

• Briefly make eye contact, smile, and politely acknowledge them, saying, "I’ll be with you shortly."

• Rush the current guest to assist the new arrival.

• Let another staff member handle it while you focus on the first guest.